Salmon Baked With Aioli And Sour Cream Recipe

Name: Salmon Baked With Aioli And Sour Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: The aioli; 1 farm fresh egg yolk, room temperature; 1 tablespoon rice or cider vinegar; 1 garlic clove, peeled and mashed; 2/3 cup canola or grapeseed oil; pinch of salt, Maldon salt flakes or sea; 1/3 cup cold pressed extra virgin olive oil; 1 teaspoon Umami, optional; 1 teaspoon lemon zest (or 1 tbl. of finely chopped preserved lemon); The salmon; 8 four oz. 1/2-3/4 inch thick salmon fillets; Pinch sea salt and fresh milled black pepper; light spritz of olive oil; 1 cup aioli; 1/2 cup sour cream; handful of fresh herbs, dill and parsley, maybe chives, divided; lemon wedges

Servings: persons

The aioli
1 farm fresh egg yolk, room temperature
1 tablespoon rice or cider vinegar
1 garlic clove, peeled and mashed
2/3 cup canola or grapeseed oil
pinch of salt, Maldon salt flakes or sea
1/3 cup cold pressed extra virgin olive oil
1 teaspoon Umami, optional
1 teaspoon lemon zest (or 1 tbl. of finely chopped preserved lemon)
The salmon
8 four oz. 1/2-3/4 inch thick salmon fillets
Pinch sea salt and fresh milled black pepper
light spritz of olive oil
1 cup aioli
1/2 cup sour cream
handful of fresh herbs, dill and parsley, maybe chives, divided
lemon wedges

1
Begin with a bowl resting on a tea towel (thanks, Food52 for the tip) by whisking the yolk, vinegar, garlic and a tiny splash of the grapeseed or canola oil together.
2
As you continue to whisk away with your better hand, slowly pour a thin stream of the same oil into the bowl. The mix should fluff up and pull together. At this point you can exhale and switch over to the olive oil. In the same fashion pour a slow steady stream into the bowl as you whisk continuously. Add the salt, zest, spice (a recipe is included on this site with my bluefish aioli). Taste and adjust the acidity and salt level if needed.
3
Preheat the oven to 350. Season the salmon with salt and pepper.
4
Whip the aioli and sour cream together. If you like, you can include herbs into the mix, or just reserve them all as fresh garnish. If you do want some in the mix, then mince a few tablespoons of fresh herbs and stir these in with the aioli/sour cream. Spoon over top of the salmon. Bake for @ 20-25 minutes in probably two shallow baking dishes or until the salmon is cooked to your liking: You don't want to overcook the salmon. To serve garnish with additional sprigs of fresh herbs and lemon wedges.

740

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: The aioli, 1 farm fresh egg yolk, room temperature, 1 tablespoon rice or cider vinegar, 1 garlic clove, peeled and mashed, and more.

Yes, Salmon Baked With Aioli And Sour Cream falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Salmon Baked With Aioli And Sour Cream

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions